1. Partially frozen meat is much easier to slice than room temp so keep that in mind, and slice whichever cut you have, ribeye works well, I had filet mignon.
2. In a food processor, blend together, garlic, onion, soy sauce, tuna extract, sugar and either fresh pear or the carbonated drink. It acts as a sweetener and tenderizer of the meat.
3. Add smashed ginger and let marinate in fridge for at least 20 min, preferably overnight.
4. Mix roasted garlic, salt, pepper + room temperature butter + spread on sliced baguette + toast until golden brown.
5. Dice your onion and green pepper and sauté until translucent, about 3 min on high.
6. Add your marinated beef, along with the marinade and cook on med high for 3-5 min.
7. Add sliced provolone and cover to melt, then add cherry peppers and fresh ground black pepper.
8. Enjoy
